Stuffed Pork Tenderloin with Feta and Wine Sauce

Method9 steps

1. 1

   Step 1: Butterfly the 800 g pork tenderloin pieces lengthwise without cutting all the way through. Place each opened piece between two sheets of cling film and flatten with a rolling pin to about 1–1½ cm thick. Repeat for all pieces.

   Uses 800 g pork tenderloin, approximately 2–3 small tenderloins

2. 2

   Step 2: Finely chop the sweet red pepper (1), garlic (1) and fresh parsley (1 tbsp) and crumble the 150 g feta. Divide these filling supplies across the opened tenderloins. Sprinkle a pinch of dried oregano into each filling from the same 1 tsp available supply and season with some of the divided pepper. Add the optional red chili to the filling only if a spicy version is wanted.

   Uses Opened and flattened raw pork tenderloins · 150 g feta cheese, crumbled; plain or spicy according to preference · 1 sweet red pepper, finely chopped · 1 tbsp fresh parsley, chopped · 1 garlic clove, finely chopped · Same 1 tsp dried oregano available; a pinch in each filling · Some pepper for the filling · Red chili pepper for a spicy filling, optional; amount unspecified

3. 3

   Step 3: Roll each filled tenderloin tightly lengthwise and tie with 3–4 pieces of kitchen string per tenderloin to secure the filling. Preheat the oven to 170°C.

   Uses Filled raw tenderloins ready for rolling · 3–4 kitchen-string ties per tenderloin

4. 4

   Step 4: Heat an oven-safe pan over high heat. Add 2 tbsp of the same divided butter (2 tbsp) supply and all 3 tbsp olive oil. Sear the tied stuffed tenderloins on all sides until nicely coloured.

   Uses Rolled and tied raw stuffed tenderloins · 2 tbsp butter from the 3 tbsp divided supply · 3 tbsp olive oil

5. 5

   Step 5: Remove the pan from the stove, season the seared pork with salt and more of the divided pepper, and add the remaining 1 tbsp from the same 3 tbsp butter supply as the final knob of butter. Put the pan into the preheated 170°C oven and roast for about 20–25 minutes. A thermometer in the thickest meat and centre of the filling must reach at least 74°C / 165°F; continue cooking if needed.

   Roast stuffed pork and verify filling temperature · 25 minUses Seared stuffed tenderloins and their pan fats · Salt to taste for the seared pork · Additional pepper for the seared pork · Remaining 1 tbsp butter from the same 3 tbsp supply

6. 6

   Step 6: Transfer the fully cooked stuffed tenderloins to a platter, keeping all the cooking juices in the pan. Cover the meat loosely with foil and rest for 5 minutes. Prepare the wine sauce while it rests.

   Rest cooked stuffed pork while making sauce · 5 minUses Fully cooked stuffed pork, transferred to platter

7. 7

   Step 7: While the meat rests, put the pan with its retained cooking juices back on the stove over high heat. Add the ½ glass dry white wine and scrape up the browned bits with a wooden spoon. Let the wine reduce by about half before adding the cream.

   Uses Retained roast-pan juices after removing cooked meat · ½ glass dry white wine; glass capacity unspecified

8. 8

   Step 8: Add all the 200 ml cream to the reduced wine and pan juices and stir. Lower the heat and simmer gently for 3 minutes, stirring occasionally so a skin does not form.

   Simmer cream sauce after adding cream · 3 minUses Reduced white-wine pan sauce · 200 ml dairy cream

9. 9

   Step 9: After the meat’s five-minute rest, uncover and remove every kitchen-string tie. Slice the cooked stuffed tenderloins, pour over the finished cream-wine sauce and serve as four to six portions, with the optional already-cooked fluffy rice alongside.

   Uses Rested fully cooked stuffed tenderloins · Finished cream-wine pan sauce · Cooked fluffy rice for serving, optional; prepared separately, amount unspecified